Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran
ABSTRACT Chevon (goat) meat‐based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and l...
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| Veröffentlicht in: | Journal of food science 1999-07, Vol.64 (4), p.597-600 |
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| container_title | Journal of food science |
| container_volume | 64 |
| creator | Dawkins, N.L. Phelps, O. McMillin, K.W. Forrester, I.T. |
| description | ABSTRACT
Chevon (goat) meat‐based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition. |
| doi_str_mv | 10.1111/j.1365-2621.1999.tb15092.x |
| format | Article |
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Chevon (goat) meat‐based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1999.tb15092.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Chemicals ; chevon ; Composition ; Fatty acids ; fiber ; Fibers ; Food industries ; Fundamental and applied biological sciences. Psychology ; Meat ; Meat and meat product industries ; oat bran ; Oats ; Proteins</subject><ispartof>Journal of food science, 1999-07, Vol.64 (4), p.597-600</ispartof><rights>2000 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jul 1999</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4777-e22a200885fc4560a2af55c0fa4c06cd47fb49370dfcfa715fba9694e92a857d3</citedby><cites>FETCH-LOGICAL-c4777-e22a200885fc4560a2af55c0fa4c06cd47fb49370dfcfa715fba9694e92a857d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1999.tb15092.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1999.tb15092.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1213206$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Dawkins, N.L.</creatorcontrib><creatorcontrib>Phelps, O.</creatorcontrib><creatorcontrib>McMillin, K.W.</creatorcontrib><creatorcontrib>Forrester, I.T.</creatorcontrib><title>Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran</title><title>Journal of food science</title><description>ABSTRACT
Chevon (goat) meat‐based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition.</description><subject>Biological and medical sciences</subject><subject>Chemicals</subject><subject>chevon</subject><subject>Composition</subject><subject>Fatty acids</subject><subject>fiber</subject><subject>Fibers</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>oat bran</topic><topic>Oats</topic><topic>Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dawkins, N.L.</creatorcontrib><creatorcontrib>Phelps, O.</creatorcontrib><creatorcontrib>McMillin, K.W.</creatorcontrib><creatorcontrib>Forrester, I.T.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dawkins, N.L.</au><au>Phelps, O.</au><au>McMillin, K.W.</au><au>Forrester, I.T.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran</atitle><jtitle>Journal of food science</jtitle><date>1999-07</date><risdate>1999</risdate><volume>64</volume><issue>4</issue><spage>597</spage><epage>600</epage><pages>597-600</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
Chevon (goat) meat‐based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1999.tb15092.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 1999-07, Vol.64 (4), p.597-600 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Access via Wiley Online Library |
| subjects | Biological and medical sciences Chemicals chevon Composition Fatty acids fiber Fibers Food industries Fundamental and applied biological sciences. Psychology Meat Meat and meat product industries oat bran Oats Proteins |
| title | Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran |
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